The history of each country is identical to its cuisine and is directly associated with the products it produces. Greek cuisine is full of Mediterranean flavours and delightsthat are extremely nutritious. In Pogoni, cuisine is delicious and uses ingredients like vegetables and meat produced in the region. This fact is important since Pogoni is known for its rich nature and zero pollution. If we go back in time and history, to the elements of the local gastronomy, it shows almost the same characteristics as of today. The production was limited to corn, wheat, oats, various greens (e.g. spinach), and beans, tomatoes, onions, garlic, nuts and fruits (“food the sun cooks”) like: figs, pears, apples, melons, krania (a kind of cranberries). These products are so rich in nutrients, that even in a small quantity, they offer essential vitamins for our body’s defenses. In other words, the so-called “superfoods” of today are not a new discovery! Livestock production was and still is mainly based on lambs and goats, and less on cows. Of them they produced milk, butter, cheese and sour cream. Also prevalent was the domesticated chicken farming mainly for eggs which were excellent dish and were cooked in various ways. Based on these raw materials, residents of Pogoni create until today, not only delicious dishes but also very nutritious as eg various pies, dishes with greens and meat (eg Rithanadema), bread, corn, green or red tomato pickles, krania drinks, dried figs (sykomaides). Dishes taste the same as yesterday and the visitor can experience the Pogonisian Gastronomy at its best!

In cuisine ultimately what make delicious dishes are only the ingredients, not the recipes!